FISH PROCESSING

1

TRAWLING

2

PROCESSING

3

CUTTING

4

BATCHING AND WEIGHING

5

FREEZING

6

PACKING AND LABELLING

7

STORAGE

The vessel catches fish by trawling. Fresh fish is not stored in fishing trawls for long periods, trawl overflow is unacceptable, mechanical harm is minimized. Mixing freshly harvested fish with fish from previous harvest is ruled out.

The time Fresh fish is stored before processing is kept to a minimum. Fish are carefully sorted in accordance with fish type, integrity and size. Fish are washed with antiseptic sea water at 10-15 degrees Celsius.

Block forms and product shelves are made of stainless steel that excludes the possibility of metal oxidation and exposure of the product to metal. Product weight is measured by electronic marine scales that guarantee exact weighing during any motions of the vessel.

The freezing agent temperature is at 42 degrees Celsius. Freezing is completed via contact method. The freezing agent is applied for no less than two hours preserving the high quality of the product and its intracellular moisture.